Mac And Cheese Chile Rellenos Recipes

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• In a medium bowl combine melted butter with cornflake crumbs.
• Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.
• Set aside remaining mixture.
• Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.
• Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
• Shred the remaining Pepper Jack Cheese and set aside.
• Cut remaining chiles into strips.
• Reserve for garnish or other use.
• Place rack in center of oven;. preheat oven to 350°F.
• In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
• Pasta is done when it is slightly chewy to the bite or al dente.
• Drain pasta in a colander and set aside.
• In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
• Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
• Remove from heat and fold in hot sauce and pasta.
• Pour into baking dish.
• Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
• Bake for 30 minutes until cheese is bubbly and top begins to brown.
• Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
• Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
• To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
• Bake for 15-20 minutes until cheeses are melted and filling is warmed through.
• To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
• To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.